menu

How should wholesalers and their customers approach menus?

When it comes to menus, Sue Guilfoyle says consistent pricing, seasonal produce and highlighting provenance are critical. The look, design and feel of a menu is a key part of a pub or restaurant’s offer. Not...
allergen

Allergen revolution

Chris Binge asks why the big brands are not doing more to help foodservice wholesalers and caterers prepare for the approaching allergen revolution. What is the most important day in December this year? It’s December...

Raising the bar

The food offer across Britain’s pubs has improved dramatically over the past few years, as pubs have gone head-to-head with high street restaurants. Customers have responded positively, giving pub operators a strong and faithful customer base...

The foodservice squeeze

It’s unlikely that there will be four foodservice buying groups in five years’ time, writes Chris Binge Consolidation happens to every industry – the only variable is time. Look at car manufacturing, banking, housing, financial services,...